Ingredients
1/2 each sweet dough mixture
1/2 cup packed light brown sugar
1/2 cup pecans, chopped
1/2 cup dark seedless raisins
1 tsp ground cinnamon
1/4 cup butter or margarine, melted
1 sugar glaze (below -- opt)
Directions
1. Prepare sweet dough. Grease well 13" by 9" baking pan. In amall
bowl, combine brwon sugar, pecans, raisins, and cinnamon. Set
aside. Roll dough into 18" X 12" rectangle. Brush with melted
butter; sprinkle with sugar mixture. 2. Starting at an 18 inch
side, roll dough jelly-roll fashion.
Pinch seam to seal. With roll seam-side down, cut dough crosswise
into 15 slices; place in pan, cut side down. Cover; let rise in
warm place until doubled, about 49 minutes. 3. Preheat oven to 400
F. Bake 25 minutes or until lightly browned.
Cool slightly in pan on wire rack. Spread with glaze. To serve:
Pull apart with forks. Sugar Glaze: In small bowl, stir 2 cups
confectioner's sugar, 1/2 teaspoon vanilla extract and about 3
tablespoons water until smooth.
--from The Good Housekeeping Illustrated Cookbook
Servings: 15 servings
Cinnamon Rolls Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
Historians have tracked the existence of recipes back into the distant past, in truth as far back into history as early Egypt, and possibly even further. Interesting though that maybe, these, ancient cookbooks were just very simple hieroglyphic instructions for food preparation.
Fascinatingly, the most ancient recipe discovered so far, according to Professor Solomon Katz, is a series of clay tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel blissful. As we move into The time of the roman empire 25BC a man called Apicius assembled a number of documents which described recipes enjoyed by the Romans. In his publication, Apicius recounts how the meals were divided into starters, main meal and dessert, something we still use today. Additionally, he recounts how the ancient Romans used a wide range of spices and herbs, including some that we all recognise like thyme, fennel and asafoetida. In the 15th century, the Crusaders brought back many new foods and herbs from middle-east cuisine, such as coriander, parsley, basil and rosemary. The introduction of these new herbs and spices was responsible for an explosion in recipe manuscripts, most of which are kept safe in private libraries. Over the next few centuries, the powerful families of Wesstern Europe tried to serve up the most extravagent meals, and because of this cooks and their collection of recipes were highly sought after. Even so, it was during the 19th century that haute cuisine and recipe books became popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to assembling, testing, and writing down recipes to allow everyone to enjoy them. The introduction of television brought us celebrity chefs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, permitting everyone to search through thousands of recipes just like those on this site. |
We hope you enjoy this Cinnamon Rolls recipe.
